A smoked steak, perfectly seasoned and seared, is one of life’s simple joys. This easy smoke-and-sear recipe is up there with my all-time favorite ways of cooking steak. Inspired by my Peter Luger-style New York Strip recipe, it keeps it simple without compromising on flavor. We’ll skip the charcoal grill this time and make the magic happen with the backyard smoker and pizza oven.
What’s the secret of this recipe? How will we cultivate an intense, smoky, beefy flavor with a perfectly seasoned outer bark? Dry brine your tender steak and pat it bone-dry with a paper towel before searing, that’s how! So fire up the smoker, heat up the cast iron, and let’s walk through a great way to make an epic meal.
Why You’ll Love Smoked Steak
After following some simple steps, you’ll discover why the best way to make steak is using this slow cook and then high sear method. Smoke flavor from a low temperature and slow cooking method creates a perfectly tender steak, and when it’s combined with a sizzling-hot higher temperature sear, the results are pretty perfect.
Whether it’s your first time using a smoker or you’re a seasoned pro, this is an excellent way to elevate your steak game. Plus, it works with almost any cut of meat—think ribeyes, NY strips, or even porterhouse steaks.
Ingredients Round-up for the Best Steak Recipe
- Juicy Steak – The right cut always comes down to personal preference, but I’d go with some nice, thick steaks like NY strip steaks or filets.
- Seasoning – My favorite blend of salt, pepper and garlic powder always make for the best results.
- Garlic Butter – A mix of clarified butter, garlic paste, and kosher salt.
That’s about everything you need for this great recipe, everything being really easy to find at your local grocery store. Now grab that favorite cut of steak, fire up that smoker, and discover your new favorite way to cook steak. It’s simple, packed with flavor, and perfect for impressing your guests or just treating yourself.
How to Make Smoked Steak
Making smoked steak is all about balancing a little bit of patience with the right technique. When prepping a thick-cut steak like ribeyes or top sirloin, letting it come to room temperature for even cooking is essential.
Make sure to also check out my Peter Luger Sliced Steak Sandwich and Steakhouse Picanha, both cooked using this similar cooking technique!
Start with a Dry Brine
Season your steak generously with the salt, pepper and garlic blend and then place it in the fridge overnight to dry brine. If you’re short on time, even 40 minutes will make a difference to the cooking process. The brine not only enhances flavor but also helps you get that gorgeous crust.
Prep the Butter
Now, let’s get the butter ready because it’s your ultimate flavor game-changer. Trust me—you don’t want to skip this step. In a small bowl, mix clarified butter, garlic paste, and a pinch of kosher salt. After mixing, stir it well and set it aside so it’s ready for that epic drizzle moment later.
Smoke It Low and Slow
Next, preheat your smoker to 250F. For the best results and incredible flavor, use your favorite type of wood chips—oak wood is always a solid choice. Then, place the steak on the grates of your smoker and cook it until the internal temperature reaches 100F.
Is this a reverse-sear steak recipe?
Is this method a reverse sear? Sort of. Both start with a low-and-slow cook and finish with a high-heat sear in a hot pan. The smoked steak method adds that subtle smoky flavor by using a smoker. The reverse sear method skips the smoke.
If you want pure beefy goodness without the smoky vibes, reverse sear is the way to go. If you’re curious, check out these posts too: Best Steaks for Reverse Searing, How To Reverse Sear a Steak, Reverse Seared Steak, Reverse Sear Ribeye Steaks with Black Garlic Butter.
We’ll pull the steak a little early for this cook (right at 100F internal temp) so that we still have some room for searing. The searing will carry it over to the 120F internal temp we’ll serve at. Be sure to use a meat thermometer to keep things precise. This slow-cook step is essential because it infuses the steak with that perfect smoky flavor while keeping it tender and juicy.
If you’re curious about how to pick the right wood for smoking, check out this great post from the Grillmasters Club.
Let Smoked Steak Rest and Dry Off
Once the steak hits 100F, carefully pull it off the smoker and pat it completely dry with a paper towel. After that, let it rest for about 15 minutes. This step is crucial for the searing process because moisture is your crust’s worst enemy. Drying it ensures you get that golden-brown, crispy crust that makes this recipe shine.
Perfect Steak Temperature Guide
Preheat a cast iron skillet in your 850F pizza oven—in other words, screaming hot. Sear the steak on each side for your preferred doneness—here’s a quick guide to reach your desired doneness:
- Rare: 45 seconds to 1.5 minutes
- Medium-Rare: 1.5 to 2 minutes
- Medium: 2 to 2.5 minutes
- Medium-Well: 2.5 to 3 minutes
- Well-Done: 3+ minutes
Pull the steak off and then let it rest again once seared to the level of doneness you prefer.
Slice and Butter It Up
Slice the steak into finger-sized pieces and arrange them close together on a hot cast iron skillet or serving dish. Drizzle your butter mixture over the steak, making sure to coat every bite. Garnish with chopped parsley for a pop of color, and you’re ready to dig in and enjoy.
Cheers to another epic meal!
What to Serve with Smoked Steak
Pair this flavorful steak with a side salad, roasted veggies, or some creamy mashed potatoes. Want a more casual vibe? Go for fries or tater tots. Add a crusty piece of bread to soak up that garlicky butter, and you’ve got yourself a fantastic meal.
More steak recipes from OTFC
Leftovers and Reheating Instructions
If you have any steak left (unlikely), store it in an airtight container in the fridge for up to three days. To reheat, wrap it in aluminum foil and warm it in a low oven or on the grill over low heat. This keeps the steak tender without overcooking it.
FAQs for Smoked Steak
Using the right wood is key. Oak wood is a great option, but hickory or mesquite will add extra flavor if you like bolder smoke.
Absolutely. Use a wood pellet grill or throw some wood chips in a smoker box on the grill grates. You’ll still get that delicious smoky flavor.
No pizza oven? No problem, although it’s a great idea to invest in one for your backyard cooking setup. Breeo is my go-to. You can still nail this recipe using your grill’s super hot open flame. Preheat your cast iron skillet over direct heat until it’s blazing hot. And don’t forget to wear gloves and maybe some goggles!
Smoked Steak
Ingredients
Steak:
- Steak of Your Choosing at least 1.5” thick
- Salt, Pepper, and Garlic Blend as needed
- Chopped Parsley for garnish
Butter:
- 3 tbsp Clarified Butter melted
- 1 tbsp Garlic Paste
- Kosher Salt to taste
Instructions
- Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes.
- Next, in a bowl mix together all the ingredients for the butter and set aside until ready to use.
- Preheat your smoker to 250F.
- Add the steaks to cook until 100F internal. Pull off, pat completely dry and let rest for 15 minutes.
- Preheat your pizza oven to 850F for direct cooking. You can easily do this in a broiler or salamander grill as well.
- Preheat a cast iron skillet in the oven until smoking hot. Sear off quickly to get that incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:Rare = 45 seconds to 1.5 minutesMedium Rare = 1.5-2 minutesMedium = 2-2.5 minutesMedium Well = 2.5-3 minutesWell Done = 3+ minutes
- Once done, pull off and let the steaks cool. Slice up into finger size slices. Place the steaks on another hot cast iron skillet, high heat ceramic serving dish or a fajita skillet.
- Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
- Garnish with chopped parsley and enjoy!
